"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pierogies Recipe

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This recipe for Pierogies, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Wittine
Added: Thursday, July 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
6 cups flour
2 eggs
2 cups water

Add 1/4 cup oil to 6 qts. boiling water

Filling:
7 medium mashed potatoes, cold
4 slices cheese

Directions:
Directions:
Mix together dough ingredients; roll out 1/8 inch thick. Cut dough into 3 inch circles. Add 1 T of the potatoes and cheese to the center of each circle; fold into half moon. Pinch edges. Drop into boiling water; when they surface to the top of the water they're done.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
Make sure edges are pinched well or you will lose the filling. After the pierogies are boiled, we usually lightly brown them in butter and top with sautéed onions, butter, sour cream, and salt and pepper to taste.

 

 

 

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